Since our group deciding to make a recipe of food which is a traditional japanese cuisine-sushi. Therefore, I had search the recipe of “how to make a sushi” for kids. Here are some of the information of the sushi facts and the procedure of making of a sushi.

Types of the sushi:

Sashimi – sliced raw fish served without rice.

Oshi sushi – rice and layers of other ingredients, formed by pressing in wooden molds.

Nigiri sushi – small, hand-formed oblongs of rice topped with fish.

The main ingredients:

Nori – the seaweed squares that form the outer jacket to the sushi roll and give it its distinctive black-green appearance.

Filling – you can fill your sushi roll with virtually anything you like. Some common fillings include omelette, tuna mayo, cucumber, avocado, asparagus, crab stick, teriyaki chicken, Japanese pickle. Of course, raw fish is closely associated with sushi. If you use raw fish, make sure it is sushi or sashimi grade as this type of fish will be free of harmful parasites.

“Sticky” rice – don’t try to make sushi roll with normal long-grain rice as it won’t stick together properly, neither will it have the distinctive sushi taste and texture. Use short-grain sushi rice only.

Sushi rice recipe:

Ingredients:

3 cups of sushi rice

3 cups of cold water

½ cup of rice vinegar

2 tablespoons caster sugar

½ teaspoon of salt

Method:

Rinse the rice well in a sieve under cold running water.

Place rice in a bowl, cover with cold water and allow to soak for half an hour.

Drain rice and place in a saucepan.

Add 3 cups of fresh cold water and cover.

Bring to the boil over a high heat.

When the water boils, reduce to a low simmer and cook until all the water is absorbed – about 10 – 12 minutes.

Tip cooked rice into a bowl and allow to cool for 10 minutes.

Mix vinegar, sugar and salt and drizzle over the rice, folding in with a wooden spatula or spoon.

Allow the rice to cool.

Sushi roll:

Lay out your bamboo rolling mat.

Place a sheet of nori, shiny-side down, on the mat.

Wet your hands with either rice vinegar or water and spread a thin layer of rice over the nori. Make sure you leave about a centimetre of empty space along the edge of the nori furthest from you – this is the strip that will stick the roll closed.

Place your filling ingredients in a row across the centre of the rice.

Moisten the empty strip of nori with a little water

Take hold of the edge of the bamboo mat closest to you, roll it over the sushi and away from yourself.

Squeeze the sushi as you roll to compact and shape it.

Place the finished roll on a cutting board and slice in to disks about 2 cm thick.